Short Loin Recipe

Name: The Poppy and Parliaments SHORT LOIN Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 16 oz Veal short loin steak; 1 cup Polenta; 2 cups Wild mushrooms (e.g., chanterelles, morels); 1 cup Parmesan cheese, grated; 1 large Egg, beaten; 1 tbs Fresh basil, chopped; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 1 cup Italian roasted tomatoes, diced; 2 cloves Garlic, minced; 1 small Fennel bulb, diced; 1 cup Heavy cream; to taste Salt and black pepper; 2 tbs Fresh parsley, chopped

Inspired by The Poppy and Parliament

Time1h

Serves2

Chargrilled 16 oz. veal short loin bone-in steak resting on a fried wild mushroom, pesto, and polenta cake flavoured with an Italian roasted tomato, garlic, and fennel cream sauce

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Ingredients

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Meat

1 16 oz Veal short loin steak

Wild Mushroom and Polenta Cake

1 cup Polenta

2 cups Wild mushrooms (e.g., chanterelles, morels)

1 cup Parmesan cheese, grated

1 large Egg, beaten

1 tbs Fresh basil, chopped

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Sauce

1 cup Italian roasted tomatoes, diced

2 cloves Garlic, minced

1 small Fennel bulb, diced

1 cup Heavy cream

to taste Salt and black pepper

2 tbs Fresh parsley, chopped

Method

Preparation

Prepare the Mushroom and Polenta Cake

In a saucepan, bring 4 cups of water to a boil. Gradually whisk in polenta and cook on low heat for about 20 minutes, stirring regularly until thick. Stir in parmesan, egg, basil, salt, and pepper. Spread mixture into a greased baking dish and let it cool. Once cooled, cut into squares.

Cook the Wild Mushrooms

In a pan, heat olive oil over medium heat. Add wild mushrooms, season with salt and pepper, and sauté until golden brown. Set aside.

Make the Cream Sauce

In the same pan, add more olive oil if needed, sauté garlic and fennel until fragrant. Add roasted tomatoes and cook for 5 minutes. Stir in heavy cream, season with salt and pepper, and simmer until thickened. Finish with fresh parsley.

Cooking the Steak

Chargrill the Veal Short Loin

Preheat grill to high heat. Season the veal short loin with salt and pepper. Grill for about 5-7 minutes per side for medium-rare, depending on thickness. Let rest for a few minutes before serving.

Assembly

Plate the Dish

On a plate, place a square of the polenta cake, top with sautéed wild mushrooms, and then place the grilled veal short loin on top. Drizzle with the fennel cream sauce and garnish with fresh parsley.